Pumpkin Pie Bars

Here we go again the yearly event of pumpkin pie making. This year I didn’t want to just make a pumpkin pie. Although I have made variations to the classic pumpkin pie over the years I wanted to try a different approach. So instead of making the classic pie I will be making it into bars. Since I had a horrible experience last year I figured individual pieces are the best way to go about my nightmare event. See what had happened apparently nobody knows how to cut a pie. As in someone decided it was a grand idea to hack off random chunks and that scared me.

Here are the ingredients needed for this recipe:

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  • 1 can of Pillsbury Crescent Rolls
  • 2 eggs
  • 15 oz. pumpkin puree
  • 1 cup heavy whipping cream
  • 1/2 cup brown sugar
  • 1/4 cup corn syrup
  • 1 Tbsp. pumpkin spice
  • 1/2 tsp. salt

Step 1: Preheat the oven to 350°F and line an 11×7-inches baking pan with parchment paper and leave 2-inches hanging out the sides.

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Step 2: Unroll the dough and place into the bottom of the lined baking pan.

Step 3: Press the dough, with your fingers, to the cover to the sides and bottom of the pan; set aside.

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Step 4: In a large bowl, mix all the ingredients until smooth and well combined.

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Step 5: Pour mixture into the prepared pan. (Option: you can swirl in some melted chocolate at the point)

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Step 6: Bake for 45-50 minutes or until a knife comes out clean.

Step 7: Completely cool in the pan on a wire rack.

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Step 8: Use the excess parchment that was hanging over the edges to lift the pumpkin pie out of the pan.

Step 9: Cut the bars however you desire.

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Step 10: Garnish with whipped cream and a dusting of pumpkin spice.

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